Recipes from our Nov 5, 2011 Show!

Recipes from the Nov. 5, 2011 Show

Seltzer/Apple Cider Fizz
Seltzer and a splash of apple cider (to make an egg cream, use low fat organic vanilla or chocolate milk – either way, it’s a healthier treat with less calories).

Goat Cheese Stuffed Tomato
You can stuff a tomato with just about anything. Use small (not tear drop... more like the size of a quarter or slightly bigger) tomatoes, cutting the tops off, (saving them for once the mixture is inserted, for presentation). Core the interior, leaving the bottom of the tomato in tact. For the Nov. Show we stuffed them with goat cheese, herbs, chopped caramelized onions and sun dried tomatoes. But here's a chance to really get creative. Use whatever is in your fridge that can come together as a stuffing. Anything with breadcrumbs and dots of cheese can be melted, for a warm appetizer. Remember: the lycopene in the tomato comes alive when you add a spray of olive oil to the mix.

Stuffed Cucumber pink beet infused cheddar
Peel one cucumber and cut into 5 -8 round pieces (depending on how tall you want them). I like to take a combination of crispy shallots and crumbled white cheddar, infusing the cheddar to turn it pink, by adding beet juice (you’ll find packaged beets at Trade Joe’s). Dig with a spoon ¾’s down, removing seeds and add the mixture. Don’t stop at that. Think of all the yummy things you can stuff with: hummus, smoked salmon whipped cream cheese and chives, crumbled ground turkey with breadcrumbs, etc. (Make sure those breadcrumbs don’t have any high fructose ANYTHING… no hydrogenated NOTHING! Lol And have NO FEAR. See what is in your fridge. Blend it up and insert! Here’s an opportunity to create!

Pork Stuffed Mushrooms
Take a large mushroom. DO NOT WASH. Why? Because mushrooms absorb liquid. Simply take a paper towel and wipe it down. Take off the stem. With a spoon core out the brown 'gills'. Spoon in your mixture of ground pork with fresh cilantro, bread crumbs, chopped sun dried tomatoes, and small crumbles of white cheddar. Stuff. Heat. Serve.

Chicken Stuffed Tomato
I don’t think we’re using ground chicken enough in our meals. Pan sauté a package of it, add your favorite herbs and spices including some roasted garlic, if you have that around from the recipe below. Stuff the tomato. Eat.

Blue Cheese Stuffed Dates
Just a concept for when friends come over for drinks. Slice the date open. Remove pit. Replace with a formed pit of blue cheese. Roll back together. Serve.

Red Pepper Hummus and Whole Wheat Pita Points
Hummus is the easiest thing you will EVER make! In a food processor add two cans of organic chickpeas, a tablespoon or two of Tahini (to taste), two cloves of chopped garlic, one half of a red pepper roughly chopped and one lemon (squeezed). Mix. Serve with Pita Points.

Baguettes and Roasted Garlic
It amazes me how many people have never roasted garlic or don’t think to serve this when friends come over for drinks. Ingredients are 4 bulbs of garlic, olive oil, salt and pepper. Simply cut the very top off the garlic so the garlic is exposed. Cut the clove in half so each can sit on a sheet of tin foil. Repeat 3 more times. Drizzle olive oil, then salt and pepper. Into a 350 degree oven for an hour, sometimes an hour and a half (check to see if they have browned). The trick is to catch them before they become crunchy. You want to be able to squeeze them out like butter, onto a baguette and serve. You should always make extra because whatever you are cooking the next day always tastes better with some roasted garlic thrown in!

Vegetarian Lasagna (with a red hummus ricotta)
This was an experiment for a well being retreat I am going on, and cooking for in December. Take one can of tomato sauce and coat the bottom of the pan (this adds only a slight tomato flavor, almost un-noticeable). Add one layer of lasagna noodles. Add a layer of the red pepper hummus you made (above), mixed with Ricotta Cheese. Dot it with spinach. Add a layer of both zucchini and eggplant, that are pan sautéed to the color brown (it browns in grape seed oil after being dusted with white whole wheat flour). Dot it with mozzarella. Sprinkle Parmesan. Next layer is noodles, followed by cut canned tomatoes (no juice), caramelized onions and shallots, doted again with mozzarella and parmesan cheese. Cook at 350 degrees till lightly browned (20 – 30 min). The key is to keep the cheese amounts LOW. Healthy and delish!

Pork Zucchini Lasagna
Same recipe as above, with ground pork added and the eggplant subtracted.

Chocolate Mocha Flan Cake
Eva from Swami’s in Encinitas WILL NOT give me the recipe. But please go into her restaurant and try this incredible treat. Make sure you remember: One bite? That’s good. Two bites? I was right. It’s incredibly good. Third bite? Now I’m being naughty. Bring a friend for lunch and share the dessert that way!

Table of Contents

Page title Most recent update Last edited by
Chicken Cordon Bleu and a Polenta Seafood Delight! February 6, 2012 9:26 PM Chef M.
Turkey Day Side Dishes and crazy dessert! February 6, 2012 8:32 PM Chef M.
Recipes from our Nov 5, 2011 Show! November 6, 2011 2:34 PM Chef M.
About San Diego Foodies™ March 6, 2012 10:45 PM Chef M.

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